Roasted Sweet Potato and Chickpea Salad with Maple-Tahini Dressing

Name: Roasted Sweet Potato and Chickpea Salad with Maple-Tahini Dressing
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 2 medium Sweet potatoes, peeled and diced into 1-inch cubes; 1 (400g) can Chickpeas, rinsed, drained, and patted dry; 2 tbsp Olive oil, divided; 1/2 tsp Smoked paprika; 1/4 tsp Cumin; Salt To taste; Black pepper To taste; 150g Mixed greens or spinach; 1/4 cup Red onion, thinly sliced; For the Dressing:; 3 tbsp Tahini; 2 tbsp Lemon juice; 1 tbsp Maple syrup; 2-3 tbsp Water (or more, to reach desired consistency); 1/4 tsp Garlic powder; Salt Pinch

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This vibrant and hearty salad is packed with flavor and texture, combining sweet, caramelized roasted sweet potatoes and perfectly crispy chickpeas with crisp mixed greens and crunchy red onion. A luscious and tangy maple-tahini dressing ties everything together, offering a balanced, wholesome, and incredibly satisfying meal that's perfect for a spring refresh or meal prep.

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Roasted Sweet Potato and Chickpea Salad with Maple-Tahini Dressing

Prep Time20 min

Cook Time25 min

Servings4 servings

DifficultyEasy

Equipment

Large baking sheetParchment paperLarge bowlSmall whisk

Instructions

1
Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper.
2
In a large bowl, toss diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on one half of the baking sheet. In the same bowl, toss dried chickpeas with the remaining 1 tablespoon of olive oil, smoked paprika, cumin, salt, and pepper. Spread them on the other half of the baking sheet.
3
Roast for 20-25 minutes, flipping halfway through, until sweet potatoes are tender and slightly caramelized, and chickpeas are crispy. Remove from oven and let cool slightly.
4
While vegetables are roasting, prepare the dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic powder, and a pinch of salt. Gradually add water, 1 tablespoon at a time, until the dressing reaches a smooth, pourable consistency.
5
In a large serving bowl, combine mixed greens and sliced red onion. Top with the roasted sweet potatoes and crispy chickpeas.
6
Drizzle generously with the maple-tahini dressing and serve immediately. Toss gently before eating.

Nutrition

Calories420 kcal

Protein12g

Fat20g

Carbohydrates

Frequently Asked Questions

Can I prepare this salad ahead of time?

Yes, you can roast the sweet potatoes and chickpeas and make the dressing in advance. Store them separately in airtight containers. Assemble the salad just before serving to keep the greens fresh and crisp.

What if I don't have tahini?

Tahini is key for the distinct flavor of this dressing. If you absolutely cannot find it, you could try a nut butter like cashew butter for a creamy texture, but the flavor profile will change significantly.

Can I add a protein to make it more substantial?

Absolutely! Grilled chicken, baked salmon, or even crumbled feta cheese (if not strictly vegan) would be delicious additions to this salad.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.